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Slice of pineapple upside down cake with cake mix showing caramelized pineapple topping and fork with a bite
Elle

Quick Pineapple Upside Down Cake Recipe

Pineapple upside down cake with cake mix of our recipe is the ultimate time-saving dessert that doesn’t sacrifice flavor. Caramelized pineapple rings, buttery brown sugar, and a rich yellow cake create a sweet, nostalgic classic — all made with simple pantry ingredients. Perfect for holidays or everyday baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 0 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1/2 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 1 can pineapple slices in juice 20 oz, drained and juice reserved
  • 1/2 cup reserved pineapple juice
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 10 maraschino cherries
  • 1/2 cup shredded coconut optional
  • 1 tsp ground cinnamon optional

Equipment

  • Cake pan 9″ round or 9×13″ baking pan
  • Saucepan medium size, for melting butter and sugar
  • Mixing bowls one for batter, one optional for dry mix
  • Measuring Cups & Spoons for sugar, butter, oil, pineapple juice, etc.
  • Spatula or Wooden Spoon for mixing batter and spreading topping
  • Pastry brush to coat pan with butter/sugar caramel
  • Cooling rack to cool cake before inverting

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Pour the melted butter into a 9x13-inch baking pan and spread evenly.
  3. Sprinkle the brown sugar over the melted butter to form a base.
  4. Arrange pineapple slices over the brown sugar and place a cherry in the center of each slice.
  5. In a large mixing bowl, combine the yellow cake mix, reserved pineapple juice, oil, and eggs.
  6. Mix the batter until just combined and smooth—do not overmix.
  7. Pour the batter gently over the arranged fruit in the pan.
  8. Bake the pineapple upside down cake with cake mix for 35–40 minutes, or until a toothpick
  9. inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes.
  11. Carefully invert the cake onto a serving platter and let it cool slightly before slicing and serving.

Notes

You can substitute the pineapple juice with orange juice for a citrus twist.
Add 1/2 tsp vanilla extract to enhance the cake’s aroma.
Use a butter cake mix instead of yellow cake mix for extra richness.
If using fresh pineapple, slice it thinly and pat it dry before layering.
For a gluten-free option, use a certified gluten-free cake mix.